Yogurt and fruit jam cake
Great recipe for yogurt cake with fruit jam. Soft texture, not too sweet. Perfect fit for an afternoon teatime session or children breakfast.
Servings: 8 people
Calories: 200kcal
Cost: $1
Equipment
- a mixer
- A cake mold
Ingredients
- 270 gr all purpose flour '00'
- 180 gr sugar
- 150 ml vegetal oil I recommend corn or sunflower
- 150 gr white yogurt
- 3 eggs
- 1 bag instant yeast for cakes
- 1 organic lemon peel
- 280 gr fruit jam I love peer one, but your taste rules here
Instructions
- The preparation is really quick, so.. turn on the oven at 180 °C. Then start mixing eggs with sugar (medium to high speed).
- Slow down the mixer and slowly pour the oil.
- Now add the yogurt.
- Add the lemon peel.
- Finally, add the flour, slowly, until you obtain an homogeneous cream and last the yeast.
- Pour the cream into the cake mold.
- Add the fruit jam making a circle like in the picture, and put the mold into the oven.
- After 40 minutes... you are done! Make it rest and buon appetito!
Notes
Tips:
- as always, when dealing with cakes, use ingredients at ambient temperature;
- when you need lemon peel, always go for organic fruit;
- as soon as you start the preparation, turn on the oven, so that it will be at the desired temperature when you need to bake.